(c) by Emily Boller
Yesterday was my first official canning day.
I picked tomatoes the night before–enough to fill a large laundry basket, a mixing bowl, and partially fill a Rubbermaid tub.
My friend, Audrey, had taught herself how to can tomatoes several years, so I hauled them to her kitchen for a canning lesson.
After sorting and washing them, we cored them. Then we made an “x” on the bottom of each one to enhance peeling their skins off–after blanching them in boiling water for a couple of minutes.
Then we filled the clean jars with tomatoes, a pinch of citric acid, and then sealed the lids in the boiling waterbath.
Here is the finished product:
Tomatoes are full of lycopene. They are good for your heart and skin.
And, you may grow more than 500 pounds of them for less than five bucks per growing season!